We Made the Pioneer Woman Pecan Pie Recipe—and It’s Perfection in Every Bite

With a hint of crunch on top of a gooey filling, this Pioneer Woman pecan pie is a total classic. And it only requires a few steps to make it at home!

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While pumpkin pie is a classic for any Thanksgiving dinner menu, pecan pie is right up at the top of the list along with it. This Pioneer Woman pecan pie is a traditional recipe, made with sugar, corn syrup, butter and eggs. All it needs is a dollop of fresh whipped cream.

Can’t get enough pecan desserts? Try these pecan sandies cookies, too.

How to Make Pioneer Woman Pecan Pie

Community Cooks Posts Template For Use On Toh.com.Molly Allen for Taste of Home, Getty Images

Ree Drummond’s pecan pie recipe couldn’t be any simpler. It requires just a few steps to put together and fill the pie. After that, you can let the oven do all the work!


  • 1 unbaked pie crust
  • 1 cup white sugar
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon pure vanilla extract
  • 1/3 cup salted butter, melted
  • 3 eggs, beaten
  • 1 cup chopped pecans

Editor’s Tip: Make toasted pecans to give the pie extra flavor.

Tools You’ll Need


Step 1: Prepare your pie crust

Preapring The Pie Crust For Pecan PieMolly Allen for Taste of Home

Use your favorite homemade pie crust recipe or store-bought dough. Roll out the dough and place it in a pie plate. Once the dough has been placed in a pie plate, poke the bottom with a fork for venting.

Step 2: Mix the filling

Mixing The Filling For Pecan PieMolly Allen for Taste of Home

Preheat the oven to 350°F. In a bowl, add the white sugar, brown sugar, salt, corn syrup, vanilla extract, melted butter and eggs. Whisk to combine until smooth.

Step 3: Fill the pie crust

Filling The Pie Crust For Pecan PieMolly Allen for Taste of Home

Spread the chopped pecans in the pie crust in an even layer. Pour the filling mixture over top. The pecans will rise to the top within a few seconds.

Step 4: Time to bake!

Pecan Pie Ready To BakeMolly Allen for Taste of Home

Carefully place the pie in the oven. Bake for at least 50 minutes until set. Depending on your oven, you may need to cover the pie to avoid too much browning while baking. You may also need to bake your pie for additional time. The pie is ready when the filling just barely jiggles.

Once baked, remove the pie from the oven and allow it to fully cool for several hours before serving. Serve with homemade whipped cream if desired. Don’t forget to refrigerate your pecan pie!

Here’s What I Thought

The Pioneer Woman Pecan Pie SliceMolly Allen for Taste of Home

Digging your fork into a slice of this pecan pie is truly an experience. First thing’s first, the texture is second to none. Because the pecans rose to the top, a slight crunch formed. Breaking through that crunchy top layer brings you to the gooey filling, and then to the flaky crust serving as the perfect base. It’s a layered experience making this pie not just about flavor but all about mouthfeel as well.

The flavor is rich and sweet with plenty of caramel notes. To me, pecans bring plenty of flavor to the table on their own, and this recipe captures that. There’s no need to cover them in sugar and make it too sweet. The flavor of the pecans gets to stand on its own, with an appropriate amount of sugar to back it up.

When baking, be sure to vent your pie crust by poking a few holes to avoid any pitfalls. And certainly keep an eye on your bake time. If you have a thick-enough pie crust, you may not need to cover it to avoid too much browning. But it all depends on your oven. The pie may be done in 50 minutes, or it may require more time. Either way, be sure that when you remove it from the oven you allow it to cool. This gives time for the filling to fully congeal to offer that ooey-gooey texture in every bite that we all love.

Don’t forget to check out more of our favorite Thanksgiving recipes!

Caramel Pecan Desserts You’ll Go Nuts Over
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Molly Allen
Molly Allen is a previous bakery owner and former event planner. Now, a freelance writer and editor focused on food and beverage, lifestyle, travel and parties, she brings her years of experience and industry knowledge to readers across a variety of platforms.